• 4 pound whole chicken or larger whole chicken, cut into 8 pieces
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon smoked paprika
• ½ cup chicken stock or stock
• ½ cup apple juice
• ½ cup honey
• 1/2 cup prune pitted
• 1/2 cup dried apricot

• 6 red bell pepper medium
• 1 tablespoon extra virgin olive oil

For the rice:

• 1 ½ cup medium grain white rice
• 2 cup water
• 1 teaspoon Kosher salt

For the filling:

• 1 tablespoon extra virgin olive oil
• 1 yellow onion chopped
• 5 clove garlic minced
• 1 pound ground beef
• ⅓ cup Italian parsley chopped
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper
• 15 ounce canned tomato sauce
• 1 ½ cup Parmesan cheese shredded, plus more for garnish if desired
• 3 tablespoon fresh basil chopped

• 8 ounce brie round
• 8 ounce smoked gouda wedge
• 8 ounce blue cheese wedge
• 1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
• 1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
• 12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
• 4 ounce fig jam small jar, with spoon
• 1 ½ pound assorted cured meats
• 12 ounce assorted crackers
• 1 bunch red grape firm
• 5 ounce dried apricot
• 1 cup almonds

Optional:

• 1 bunch fresh rosemary for garnish